Read More. 1 white or yellow onion, chopped. Creamy Parsnip and Potato Soup | Easy Homemade Soup 3 days ago diethood.com Show details . 1. Cook for 15 minutes, stirring occasionally. But when I searched in my crisper drawer, I found I only had two rolling around in there. Add all the onion, parsnips, carrots, curry powder and vegetable stock pot to the soup maker jug. Serve with crusty bread and butter for a really lovely evening treat. Print the complete recipe. I love potato supp with this kind of variation. This easy creamy parsnip soup really is very simple to make. Heat the oil in a saucepan over medium heat. There are very few other ingredients - there's just no need for much else, since the vegetables work so perfectly together on their own. The soup to go for this cold weather, Parsnip is one of my fave veggies. We love a good parsnip soup and this looks delicious. This is my favorite soup for when the weather cools down! It's creamy but healthy and a delicious way to use parsnips! Top with sliced scallions and a sprinkle of red pepper flakes before serving. Drizzle over the 1 tbsp of oil and the tsp of salt and pepper. This is one of the few soups that I think works best when super smooth and velvety. To me, a bowlful of rich, earthy, creamy parsnip soup is pure comfort food. If making ahead, cool on a wire rack, wrap in plastic wrap, and refrigerate. Our Rosemary Olive Foccacia (Gluten-Free and Vegan) or Jalapeno Cheddar Biscuits (Gluten-Free) would pair perfectly with this soup! READ MORE. Use a fork or potato masher to coarsely mash the parsnip pieces. If you have a pizzelle, How do you like your snack mix? Gently saute for 3-5 minutes. In a large pot or dutch oven, heat oil/water over medium-high. Even I need to remember to use them more this time of year! But how about caram, NEW! Served with homemade croutons, bacon crisp, kale, and garlic oil. Place two tablespoons of Olive Oil , Butter, or Non-Dairy Butter into the pan . Add the potatoes, rosemary, thyme, salt and pepper and cook, stirring occasionally, for an additional 5 minutes. You can also sub whole milk for the 2% milk, or even half and half if you want the soup extra creamy. Stir in the ginger, orange rind and stock. Parsnip Recipes . How much chicken stock? As always, if you make this recipe or any of my others, I love to hear what you think! While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Cook this mixture for 1-3 minutes, stirring constantly. Add the onion and cook, stirring, for 3 mins, until slightly softened. yum. This recipe is completely gluten-free and dairy-free. Add potatoes, parsnips, onion, head of garlic to baking sheet. One batch of this recipe makes 6 portions, so that's lunch for two for 3 days. I dont think parsnip gets enough credit! If they are particularly large, you should also peel them, and consider removing the woody core. Stir in the vegetable broth. Serve this with an Easy Crusty French Baguette and you have a meal! This soup can be frozen too, making it ideal for whipping up at the start of the week to see you through busy evenings. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4 Calories: 153kcal Print Pin Rate An easy soup to make, a wonderful blend of carrots & parsnips - delicious Ingredients Fry Light cooking spray 1 large or 2 small onions, peeled & chopped 1 clove garlic peeled and finely chopped Potato & Parsnip Soup Yield: 8 cups Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes This potato and parsnip soup is creamy, hearty, and filling. 3 sweet potatoes. This easy creamy parsnip soup really is very simple to make. The broccoli and cheese pair perfectly together Gordon Ramsay's pumpkin soup is an autumn winner. Roasted Fall 10 Roasted Parsnip Recipes Mashed Parsnips Glazed Carrots and Parsnips With Ch 570ml vegetable stock (or chicken stock) creme fraiche (optional) Peel and chop all the vegetables Top with fresh sprigs of thyme (optional). Turn the heat right down and add the garlic. Cook for about 5 mins. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! Hmmm, odd that I cannot locate the recipe. Hi Alexandra, I am glad you like it! Copyright 2019-2022 - Good Food Baddie - Capri Lilly - All Right Reserved, Yukon Gold Potatoes (about 1.5 pounds), cut into cubes, Large Leeks, (white and pale green part only), halved lengthwise, rinsed and sliced into 1/4 inch slices, Large Parsnips (about 1 pound), peeled and cut into cubes, Rosemary Olive Foccacia (Gluten-Free and Vegan), Dairy-Free Garlic Mashed Potatoes | Vegan, 30 Minute Ginger Garlic Bok Choy Soup |Vegan + GF, Wild Rice Salad With Pomegranate and Arugula. Remove and discard the bay leaf. Then add vegetable stock, salt and pepper. Reheat in an ovenproof skillet at 350 for 10 minutes or until recrisped. So a gentle, cozy bowl of soup is exactly what Im in the mood for. In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft. Return the pured soup to your pot and re-warm it over medium heat. Then add vegetable stock, salt and pepper. Melt the butter into the drippings and reduce the heat a bit. Ready to do more (or start!) Add broth and simmer until the vegetables are soft. Add them to the pot and pour the other 3 cups of water to cover all the veggies well. Irish Parsnip Soup is creamy and comforting with a hint of curry spice and a light sweetness from apples. I have 3 top tips for making really good parsnip soup: Ive kept this recipe very simple and it is delicious just as it is. Discard bay leaf. 1 head green cabbage, chopped ; Methods : Step 1 Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Most of the creaminess comes straight from the potatoes! Subtle celery, tart apple, mild starchy potato and earthy parsnip the flavor combo is delectable and the soup is low calorie to boot (about 200 calories per cup and one Weight Watchers Point Plus point when made with vegetable stock). easy, delicious, stress-free, family food, All Recipes Easy Midweek Meal Ideas Main Courses Soups, Salads & Light Meals Vegetarian & Vegan. This easy broccoli and Stilton soup recipe are a favourite thanks to its creamy, rich flavour. Glad to know it works in the IP. It looks like I never included it! This soup is THICK. Creamy Parsnip and Potato Soup | Easy Homemade Soup 1 week ago diethood.com Show details . I am here to show you how to make incredibly delicious, healthy recipes that will not only satisfy your tastebuds, but will nourish your body as well! Sign up to get my Strater Pack of and new recipes weekly! Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes. Step 2 Remove and discard the bay leaf. Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy. Add in about 150ml of either single cream, natural yoghurt, crme fraiche or coconut milk. Someone who tenaciously chases their dreams and pursues their goals! Puree apple mixture with an immersion blender until soup is smooth. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf. Published 27 January 21, By Selina Maycock Bath Add parsnips. Thanksgiving 2020 is in the books. Welcome to Floating Kitchen! (The cream is optional so if you prefer not to use it, just leave it out!). Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. By Samuel Goldsmith Make it spicy, creamy or add ginger. Stir to ensure the cream is well mixed in, then serve. (See Note 2.). To reheat, tip into a saucepan with a splash of cold water, bring to the boil and then simmer for 5 minutes or until the soup is piping hot all the way through. Preheat oven to 430F / 220C and line a large baking sheet with parchment paper. Awesome! Place the cooked potatoes and parsnips into a large mixing bowl. cooking From Scratch? As with most of the soups we make, we keep them pretty simple. Your email address will not be published. Crock Pot Broccoli Cheddar Soup From Scratch. And thats what makes it so damn dreamy. Meanwhile, chop the rest of the parsnips. Its so tasty! Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Parsnips and potatoes are both incredibly nutrient-dense, starchy vegetables that are perfect together, especially in a soup. Return the soup to the pan and add the cream. Then blend (just remember to take out those thyme sprigs)! Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! Future Publishing Limited Quay House, The Ambury, This soup is beyond luscious and creamy. Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes. Love it and will make again and again! Heat remaining 1 tablespoon olive oil in a pot over medium heat and add onion. Melt butter in heavy large pot over medium-high heat. Toss to coat, then roast for 25 mins. Peeling the carrots and parsnips is optional; as long as they are washed, a soup maker will blend the skin up very smoothly. Method Prepare the vegetables: Peel the potatoes and parsnips. 1 parsnip, peeled and diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 cups vegetable or chicken broth 2 cups whole milk 1 1/2 pounds ( 3 cups) peeled and chopped Yukon Gold potatoes Fresh chives, garnish For the Crispy Skillet Croutons (Dad Add): 2 cups chopped bread, cut into 1/4-inch cubes But if you want to experiment with amping up the parsnip flavor even more, Id say you cant go wrong adding in an additional half cup. Have you got your hands on a copy of my meal plan yet? directions Preheat oven to 425F. Store in an airtight container in the fridge for up to 2 days and reheat thoroughly before serving. I am glad everyone enjoyed the soup! During times like this, I want comfort food. This potato, parsnip, and leek soup is a filling soup that will warm you up from the inside out! Plus get lots of ideas for adapting this basic parsnip soup recipe to make it even more delicious! Remove from the oven. Parsnip and carrot soup ingredients Carrots - About 500 g. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. A little browning is fine. Elise Bauer. Toss the parsnips well with olive oil, and arrange on a baking tray in a single layer. Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Add onions and saut until golden, about 15 minutes. I wanted to keep this recipe vegetarian, so I just used some sliced scallions and a shake of red pepper flakes. In a large bowl, toss sweet potatoes, parsnips, shallots, garlic, olive oil, tsp salt and cumin together. Published 11 October 22. Begin by preparing the ingredients. Tip: You can just cook it all in a pot together and then blend, but you will miss out on the flavors you get from roasting. posted by floatingkitchen on November 30, 2020 In fact, its a really great option for filling the freezer. I know you love caramel sauce. Learn how your comment data is processed. Plus, there's soup. 500 g of potatoes, washed and cubed. Simply place the cooked and cooled soup in an airtight container in the fridge, where it will keep for up to 3 days. Spread out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins When vegetables are almost ready you can make the soup. ', By Gordon Ramsay Required fields are marked *. England and Wales company registration number 2008885. Add the vegetable stock, salt and pepper and turn up the heat. Potato Parsnip Leek Soup 1 head garlic 1 lb russet potatoes, chopped (see note 1) lb parsnips, chopped 3 cups chopped leek (white and pale green sections only) 1 large white onion, chopped teaspoon fine sea salt, divided 2 tablespoons + 2 teaspoons extra virgin olive oil, divided 5 cups vegetable broth (more if needed) This is such an easy soup to make. Then stir in the vegetable broth and bay leaf. Cover the pot and bring the soup up to a boil. Remove some of the roasted parsnips for garnish. Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (forming a vent). Remove the bay leaf. Peel the Carrots , Parsnips , and Potato . Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes. 1 pound parsnips 1 onion 2 garlic cloves 1 teaspoon olive oil 4 cups vegetable stock teaspoon red pepper flakes teaspoon black pepper teaspoon salt* 2 teaspoons garam masala 1 teaspoon paprika Instructions Wash the parsnips thoroughly. You can also reheat this soup in the microwave, if you prefer. 1 dl milk. Bring to the boil, then turn the heat right down and simmer for 15 minutes. For a nice white soup, use a paring knife to peel the celery root. All you need to know about the airport disruptions, Child development stages: Ages 0-16 years, See all weight loss and exercise features, Discover our range of lifestyle magazines, Look great and eat well with our expert cookbooks, All delivered straight to your door or device, 450g (1lb) floury potatoes, eg King Edward, peeled and finely diced, 2 large parsnips, peeled and finely diced, Fresh herbs, eg coriander, to garnish (optional). Trim the ends of each parsnip. Check Out GFB Stories For Your Next Meal Inspo. Top it with bacon and cheddar cheese for a delicious satisfying treat. Reheat over low heat, stirring occasionally, until warm throughout. All rights reserved. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Heat the butter and oil in a large saucepan, and cook the onion and garlic over a medium-low heat for 5-10 minutes, stirring every minute or so, until soft and translucent 2 While the onions are cooking, prepare your other vegetables - chop the potato into chunks (I left the skins on mine), and peel and chop the parsnip and apple 3 Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking. Add the vegetable stock and curry and mix, partially cover with lid and continue to heat on medium for 15 minutes or until the vegetables are very soft. Add the salt and boil for another 15 mins. It's perfect for a chilly winter day and can be made in just a few minutes. Pour in the warm broth and water. And I love to experiment in the kitchen! ), I wanted to share this easy Creamy Potato and Parsnip Soup. Blitz the soup until it is smooth, pour back into the pan and warm through. To make this vegan, simply omit the bacon, use vegetable broth instead of chicken broth, and use vegan butter (or olive oil). And to me? Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking. love the flavor! Blended, it's super creamy without a drop of cream. Im still feeling rather overstuffed from the long Thanksgiving weekend. How many cloves of garlic? Allow to cool slightly then place in a food processor and whizz until smooth. Serve this savory soup with bread so that you can dip the bread in the soup and sop up all the incredible flavors. Preheat the oven to 200 degrees C (390 Fahrenheit). Maximum surface area means more crunchy bits in this rsti, essentially a large potato pancake, perfect for the hash brown lovers in your family. The flavor is subtle but so good! Peppermint Chocolate Thumbprint Cookies. Hi and welcome to Easy Peasy Foodie! The bulk of this soup is Yukon gold potatoes. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender. Add the chopped leeks, toss to coat with the butter. Peel and cut pumpkin and sweet potato into small cubes. I will make this again and be sure to write the recipe down! Serve with fresh minced parsley and crumbled bacon. A super creamy, flavorful soup! Preparation. We loved this soup! Heat 1 teaspoon oil in a Dutch oven over medium heat. Once the soup is cool enough to handle safely, pure it until its completely smooth using either a blender, an immersion blender or a food processor fitted with the blade attachment. Between 6 months at home and our daycare closing, but now our beautiful state is burning. Stir until well coated. It's so quick, too! The, 1 1/2 cups peeled and chopped parsnips (from about 2 medium parsnips), 6 cups peeled and chopped Yukon gold potatoes. Also crumble in the extra stock cube if you're using it. The first step is roasting the veggies and potatoes. Read More 4 0 Previous Peel and dice the potatoes into chunks and add to the slow cooker Add the oregano, thyme, salt, pepper and bay leaves Pour over the chicken stock and stir Place the lid on the slow cooker and cook on LOW for 5 hours or until the potatoes are tender Once cooked remove the bay leaves and discard Add 2 cans of broth, potatoes, parsley and. Directions Step 1 Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Once roasted, the next step is to add the potatoes and onions to a stock pot with chicken stock and milk and bring to a boil. Drizzle with 1 tablespoon olive oil and toss to coat. And because it cooks in just 20 minutes you can knock this up in no time, with very little warning. Peel the parsnips and potatoes and chop them into approximately -inch thick chunks. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. This simple curried parsnip soup is a wonderfully comforting and easy to make soup. Enjoy! 3. Your email address will not be published. Add the sweet potato, pumpkin, and the spices. Add carrots and parsnips and cook 10 minutes. This soup was a delicious addition to our dinner table! A bay leaf or rosemary would also be good additions! From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. Plus, it is Whole30 compliant, gluten-free, dairy-free, and completely customizable! Add the carrots and parsnips. Roasted carrots go well with fennel, which sweetens up as it cooks. such a delicious recipe! Last updated 15 July 22. Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate. But its just under a cup. Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender. If you end up with leftovers, this soup keeps very well in the fridge and is very easy to reheat. Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! Toss the cubes of bread with the oil, garlic, Parmesan and salt and pepper. Add chopped parsnip, water, carrot and broth; bring to a boil. Cook until the parsnips and potatoes are very soft, about 25-30 minutes. Someone who fixes the crown of another without telling the world its crooked. >Sigh< It's heavy out there, friends. Nutrition information is approximate and meant as a guideline only. It takes just 10 mins to make mini gingerbread cakes. Toss together. Best Parsnip Soup Recipe - YouTube If you've never tried parsnips before, parsnip soup is an easy introduction. It is adaptable. This creative space is where I share my passion for food and photography. Bring to a boil and simmer until the. Yield: 6 cups of soup Prep Time 5 mins Cook Time 35 mins Total Time 40 mins Course: Appetizer Cuisine: Irish Servings: 6 people Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well. Reduce heat, and simmer 50 minutes or until vegetables are tender. Put the parsnips, onion, garlic, chilli flakes, stock and salt and pepper in a large saucepan. 1 onion. Indeed! Pre-heat oven to 425 degrees. Add. And then for the chicken stock it was just enough to cover the veggies and potato in the pan. If you choose to add one of the first 3 I would wait to stir it in at the end, it might curdle otherwise. Im not quite ready for all the festive cookies and cakes just yet! But I made it work. Place them in a bowl filled with water to rinse off any dirt that may have accumulated during the peeling. Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Next, blitz in a blender until completely smooth. It had so many great flavors! September 13, 2020 by Tracy | Updated November 7, 2020 This post may contain affiliate links. This recipe is easily customizable. "A Baddie is a confident and driven go-getter. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Ladle the warm soup into bowls. Add the potatoes and stir to coat. And its ready to take on all the toppings that you could desire. And Im really happy with how it turned out. So even though the sky is smokey and ominous and we currently can't leave the house, it's ok. We're safe (and so fortunate). 2 white potatoes. Comfort found is soup, even though it's technically Summer. Whatever you might put on top of a loaded baked potato will work here as well! Your email address will not be published. Add the garlic and parsnips and fry for 4-5 minutes, stirring occasionally, until coloured. So if you have any last minute requests for recipes, ingredients or flavors that you want to see here, let me know! Cook until soft, but don't let the leeks brown. Leave a review in the. Return to the pan and stir in the crme fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using. Add the chopped parsnips, onion wedges, and garlic to a baking sheet (or two), drizzle with the oil, curry powder, cayenne, and salt and pepper. directions Heat the chicken stock in a large pan over medium heat. (All Vegan and Gluten-Free!). Season. Here are some ideas. And yes, I do stir in some sour cream at the end (you can substitute Greek yogurt, if you prefer). This delicious soup is filled with warming spice and is sure to keep you fuller for longer. Easy Carrot & Parsnip Soup - Healthy! Add all the vegetables and cook over medium heat for about 10 min with occasional stirring . By turning up the heat and frying the parsnip pieces until they are tinged with brown, you can get a little of that roasted/caramelized parsnip flavour, without the faff of actually having to roast the parsnips in the oven. Make sure you turn up the heat when frying the parsnip pieces, and fry them until they are tinged with brown. 1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces: 1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces: 1 medium or large red onion, cut in large dice Gingerbread Pizzelles. Add the onion and simmer for a further 5 minutes. Comment * document.getElementById("comment").setAttribute( "id", "aebfc912396098fe947f10794fc558a2" );document.getElementById("gd781f94aa").setAttribute( "id", "comment" ); Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version, here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Im Eb a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! Published 1 April 20. Drain and mash well. But cooked and crumbled bacon would be delicious. Or why not subscribe to myblog and get delicious, stress free recipes straight to your inbox every week? Anything goes! By getting some colour on the parsnips, you can get a little of that roasted/caramelized parsnip flavour, without the faff of actually having to roast the parsnips in the oven. Add the sour cream and stir until its fully incorporated. If you prefer, you can use a hand blender, however I think this soup works best when blended super smooth, which is harder to achieve with a hand blender. Follow me on YouTube, Twitter,Facebook andInstagram. (Top tip make double and freeze half!). Roast the vegetables for 25 minutes, or until the potatoes and parsnips are fork-tender. All in all, it was a success. Also, don't forget about the chicken stock and just a little milk to help thicken the soup. Wash the Celery . Allow to simmer for about 10 minutes. Remove from heat; let stand 5 minutes. But still we ate, drank, Zoomed and laughed. Add the parsnips, onion and garlic and cook, stirring occasionally, for 5 minutes. Bring the soup to a boil. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally. Personally, I think the best accompaniment to soup is crusty bread, especially soda bread, which can be made just before and popped in the oven while you make the soup. If you love cozy soups, try my Immunity Boosting Carrot Lentil Soup, Creamy Wild Rice Mushroom Soup, or Homemade Roasted Tomato Basil Soup! Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally. 2. You will most likely need to work in batches. Read my disclosure policy. Visit our corporate site. Find tasty, easy-to-make recipes, and a ton of gluten-free, dairy-free, and plant-based dishes that will blow you away! Cut the onion finely. But I trust in the amazing first responders and firefighters and the strength of my fellow Oregonians. It is easily customizable and can be made vegan! Cook parsnip pieces for roughly 10 minutes, until they are fork-tender. I am glad you liked the recipe! I am inspired by real, seasonal ingredients. The soup can absolutely be frozen! Sprinkle with salt. Required fields are marked *. This soup has simple ingredients but a lot of flavor. This Roasted Parsnip and Potato Soup has simple ingredients but a lot of flavor. Drain the veggies and return them to the pot. A simple but delicious recipe, this quick and easy Parsnip Soup combines onions, garlic, parsnips, stock and cream for a veritable hug in a bowl in just 30 minutes. Sorry about your cooktop! Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Use an immersion blender to blend the soup to your desired consistency. 2 parsnips. Recipe Instructions Melt the butter in a large heavy pot and pour in the olive oil.Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and Cook for 15 minutes, stirring occasionally.Stir in the vegetable broth. Microwave: Add the leftover soup to a microwave-safe container. Recipe. This soup is perfect comfort food for the cold weather we are having! Add the rest of the parsnips, onion and garlic into a blender along with the vegetable stock and butter. No salt listed but absolutely needs. Once the water starts to boil, remove the lid, add salt and cook until fork tender, 10 to 15 minutes. Have fun cheffing, baddies! Simple Curried Parsnip Soup. And finally, return the soup to the pan and add the cream. You could also use vegetable stock, to keep it vegetarian. 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